Soft Pumpkin Chocolate Chip Cookies

Soft Pumpkin Chocolate Chip Cookies are crispy on the edges and soft and chewy in the centre! The perfect cookie for the season!

Soft Pumpkin Chocolate Chip Cookies are one of my best recipes for when fall comes around the corner!

With so much pumpkin flying around lately, I knew in my bones most of you will want a perfect cookie for the season. This. Is. It. Loaded with melty chocolate chips, fall (autumn) spices, and beautiful flavours, these cookies are absolutely perfect to have with a HUGE mug of Nutella Hot Chocolate.

Searching recipes and making what feels like a tonne of cookies (and maybe putting on a tonne of weight in the process), I sat back and wondered if adding pumpkin to my already perfect Easy Soft Chewy Chocolate Chip Cookies recipe would work. Well, these were possibly the best I’ve tried! All I did was add 1/2 cup pumpkin puree to that recipewhile adjusting the flour in them to compensate the pumpkin, and incredible cookies flowed out of my kitchen.

In Australia, we don’t normally add pumpkin into sweet recipes, instead making more savoury pumpkin recipes to go with our Sunday roasts. Having said that, I’m changing THAT with THIS recipe. Loving sweet pumpkin stuff starts now. For my Aussie followers, I get cans of pure pumpkin from online store USA Foods. However, if you live in Melbourne, they have a store in Moorabbin!

Anyway, to try and describe these cookies: soft and chewy pillows; not fluffy cake-like, but soft-melt-in-your-mouth-type. Does that make sense?

PLUS THESE ARE SO EASY TO MAKE! In one bowl, you’re going to whisk together all of your ingredients 👉 Bake 👉 Try to stop your mouth watering from the smells filling your kitchen when they’re done.

Finally…. PERFECT. PUMPKIN. COOKIES. Just try not to burn your fingers (and mouth), and allow them to cool down first!

Did I say FULL of chocolate chips? You’re welcome.

May have been having cookies for breakfast, lunch, before and after dinner snack, dinner, midnight snack, movie snack, cleaning snack, and not sorry one bit.

Preheat the oven to 350°F | 175°C. Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).

Combine the butter, brown and white sugar/s together in a bowl; beat until creamy and paler in colour and the sugar has dissolved. Whisk in the syrup, vanilla and the egg until mixed through. Whisk in the pumpkin puree

Add the flour, cinnamon, nutmeg, cloves, baking soda, and salt, mixing until just combined (the dough will be very very soft because of the pumpkin, Don't be tempted to add any more flour). Fold in half of the chocolate chips.Cover bowl with cling wrap and refrigerate for an hour for easier handling.

Using a cookie scoop or a tablespoon, scoop out 1 1/2 tablespoons worth of dough and drop onto prepared cookie sheet lined with parchment paper. Lightly flatten each cookie with the palm of your hand and press in the remaining chocolate chips onto the tops of each cookie.

Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVERBAKE or your cookies will become hard once they have cooled.

Allow to cool on the baking sheet for about 30 minutes.

Recipe Notes

*Coconut syrup, agave, rice malt syrup, corn syrup, maple syrup or honey may be substituted**For mu Aussie followers, I get pumpkin puree from USA Foods here in Melbourne. They have an online store and deliver. 🙂***As mentioned in this cookie recipe: when measuring your flour, make sure you spoon it into your measuring cup, then level it off with a knife. Try not to pack the flour into your measuring cup as this will cause too much flour being packed in and create cakey cookies instead of crispy cookies.NO substitutions. This is the recipe that I tried and tested and it works. If you try to change an ingredient or add anything not included in the recipe, please do it at your own risk!Adapted from this Easy Soft Chewy Chocolate Chip Cookie Recipe

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Comments

This sounded like heaven and it was! Made them for Thanksgiving and they’re the first cookies I’ve ever made (Swede living in the US now)! They were delicious and everyone absolutely loved them, the little cousins even said it was the best cookie they’ve ever had! I made them on Sunday, divided them in ziplock bags and froze them until Wednesday, worked great and they were super soft and chewy for Thanksgiving day. They were almost like a pumpkin bread in cookie shape, and even people who don’t normally like pumpkin loved these 🙂 I did bake them a couple of minutes longer though – I think I made a little bigger cookies, otherwise I didn’t change anything. Thank you!

I saw this on Tumblr and decided to make them (“soft” and “pumpkin” my favorite words to describe cookies!). They’re really good! I used maple syrup and the last of my cake flour (don’t remember what the ratio of flours was), the cookies had the consistency of a pumpkin bread! Will definitely be making them several more times 🙂

And thanks for the flour note, I will never pack flour in my measuring cups again.

I am a huge fan of your recipes, specially the sweet ones (because I don’t eat meat). Thank you for sharing them so carefully, with clear explanations and amazing pictures. Working with food is a big responsibility, and I’m pretty sure you are making other people’s life more pleasurable. Best wishes directly from Brazil, Karina!

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HEY Good Food Lovers! It’s nice to see you!

Welcome! My name is Karina and this is my internet kitchen hang-out where I cook, bake, take too many pictures and find something useful to say. A self-confessed balancedfoodie sharing waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …